Name: Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 oz Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 cups Shredded Green Cabbage; 0.25 cup Shredded Carrots; 2 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Tender grilled chicken breast served over fluffy quinoa with a zesty, vinegar-based cabbage slaw for a satisfyingly crisp finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.0g

Fat

13.4g

Carbs

30.3g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with sea salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.
4
In a large mixing bowl, combine the shredded cabbage and carrots.
5
Pour the dressing over the vegetables and toss thoroughly to ensure the slaw is well coated.
6
Warm the pre-cooked quinoa and fluff it with a fork.
7
Slice the grilled chicken into thin strips.
8
Plate the quinoa, top it with the crunchy cabbage slaw, and finish with the sliced chicken breast.